Marinated rib eye / entrecote steak
The marinated rib eye steak offers an unparalleled taste experience, combining the natural flavor and juiciness of a rib eye steak with a perfectly balanced marinade. The fine marbling makes the steak incredibly tender and retains its succulent flavor—the perfect choice for steak lovers. Our recommendation: Use our select marinated entrecote/rib eye steaks for a first-class grilling experience.
The Rib Eye / Entrecote Steak – The Cut
The rib eye/entrecote steak is cut from the back of the beef. The back is a very lightly stressed muscle, which makes the meat quite tender . It is fine-grained and richly marbling fat. Our special marinade penetrates deep into the meat, enhancing its natural flavor while providing additional tenderness.
Raising our cattle
When you buy marinated rib-eye steaks from us, you'll always receive meat from our own livestock and the livestock of our partners. All farms are located near our butcher shop, right in the Black Forest .
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
Dry-aged beef – quite normal for us
What's trendy today is tradition for us. Aging meat on the bone is as old as the butcher's trade. We've never abandoned this tradition and only dry-age our beef steaks. Due to the loss of liquid, the beef loses up to 50% of its weight, which prevents it from becoming dry after cooking. This aging method prevents the meat from becoming too acidic and enhances its natural, robust flavor. The subsequent marinating gives the meat an additional flavor that you'll delight.
Preparation of marinated entrecote steaks
Preparing marinated entrecote steaks on the grill – In 6 steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- Prepare 2 zones on the grill:
1st zone: As high heat as possible;
2nd Zone: Only the indirect heat of Zone 1 - Remove the steak from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Grill it on all sides until it develops a nice roasted flavor.
- Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible.
- Insert core temperature probe into the steak
- When the steak reaches the desired core temperature, remove it from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Prepare marinated entrecote steaks in the pan – In 5 steps
Basically, the technique differs very little from grill to pan. The tools are just different. It's important to use a heavy, solid pan.
Preparation:
Preparation:
- Place the pan on the stove and preheat without oil for 2-4 minutes at maximum heat, while preheating the oven to approximately 120°C.
- Take the steak out of the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides.
- Then place the steak in the oven and insert the core temperature probe into the steak.
- When the steak reaches the desired internal temperature, remove it from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measure the core temperature of the marinated entrecote
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.
Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Marinated entrecote core temperature
Basically, the core temperature for each steak is a matter of personal taste. We've compiled a core temperature list for you here. The temperature marked in bold is our recommendation for marinated entrecotes.
* Our core temperature recommendation for marinated entrecotes: 52 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration of the meat, but still very reddish | 52-56 °C |
| medium | Clearly visible change in the color of the meat, but a red tone can still be seen. | 56-60 °C |
| Well Done / Through | Meat almost completely recolored, almost no red tone visible. | 60-64 °C |
Aus eigenem & Partner ViehbestandMarinated rib eye steak
Marinated rib eye steak
Saftig marmoriert, dry aged und meisterhaft mariniert für unvergleichliches Grillaroma.Regular price
19,99 €
Sale price
19,99 €
Regular price
Unit price
39,98 €
per
kg
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Marinated rib eye / entrecote steak
The marinated rib eye steak offers an unparalleled taste experience, combining the natural flavor and juiciness of a rib eye steak with a perfectly balanced marinade. The fine marbling makes the steak incredibly tender and retains its succulent flavor—the perfect choice for steak lovers. Our recommendation: Use our select marinated entrecote/rib eye steaks for a first-class grilling experience.
The Rib Eye / Entrecote Steak – The Cut
The rib eye/entrecote steak is cut from the back of the beef. The back is a very lightly stressed muscle, which makes the meat quite tender . It is fine-grained and richly marbling fat. Our special marinade penetrates deep into the meat, enhancing its natural flavor while providing additional tenderness.
Raising our cattle
When you buy marinated rib-eye steaks from us, you'll always receive meat from our own livestock and the livestock of our partners. All farms are located near our butcher shop, right in the Black Forest .
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
Dry-aged beef – quite normal for us
What's trendy today is tradition for us. Aging meat on the bone is as old as the butcher's trade. We've never abandoned this tradition and only dry-age our beef steaks. Due to the loss of liquid, the beef loses up to 50% of its weight, which prevents it from becoming dry after cooking. This aging method prevents the meat from becoming too acidic and enhances its natural, robust flavor. The subsequent marinating gives the meat an additional flavor that you'll delight.
Preparation of marinated entrecote steaks
Preparing marinated entrecote steaks on the grill – In 6 steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- Prepare 2 zones on the grill:
1st zone: As high heat as possible;
2nd Zone: Only the indirect heat of Zone 1 - Remove the steak from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Grill it on all sides until it develops a nice roasted flavor.
- Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible.
- Insert core temperature probe into the steak
- When the steak reaches the desired core temperature, remove it from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Prepare marinated entrecote steaks in the pan – In 5 steps
Basically, the technique differs very little from grill to pan. The tools are just different. It's important to use a heavy, solid pan.
Preparation:
Preparation:
- Place the pan on the stove and preheat without oil for 2-4 minutes at maximum heat, while preheating the oven to approximately 120°C.
- Take the steak out of the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides.
- Then place the steak in the oven and insert the core temperature probe into the steak.
- When the steak reaches the desired internal temperature, remove it from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measure the core temperature of the marinated entrecote
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.
Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Marinated entrecote core temperature
Basically, the core temperature for each steak is a matter of personal taste. We've compiled a core temperature list for you here. The temperature marked in bold is our recommendation for marinated entrecotes.
* Our core temperature recommendation for marinated entrecotes: 52 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration of the meat, but still very reddish | 52-56 °C |
| medium | Clearly visible change in the color of the meat, but a red tone can still be seen. | 56-60 °C |
| Well Done / Through | Meat almost completely recolored, almost no red tone visible. | 60-64 °C |
